1. Temporary wires shall not be pulled randomly in the canteen. If you need to increase lighting equipment such as colored lights and decorative lights, they should be installed as required. For decorative lights in restaurants, if the decorative parts are made of combustible materials, the bulb power shall not exceed 60W.

Second, the restaurant should set the dining table according to the designed number of diners, leaving enough passages; Channels, entrances and exits must be kept clear and not blocked. When holding a banquet or cocktail party, the number of people shall not exceed the original design capacity.

3. If the restaurant needs candles to increase the atmosphere, the candles must be fixed on the base made of incombustible materials and not close to combustible materials. Flavor restaurants offering hot pot must strengthen the management of stoves. Prohibit the use of liquefied petroleum gas boilers; Alcohol stoves and charcoal stoves should be used with caution; It is better to use solid alcohol fuel, which is safer. Restaurant waiters should not roll cigarette ash and match stalks into the tablecloth when they collect the table.

4. Combustible gas pipes, flange joints, instruments and valves in the kitchen must be inspected regularly to prevent leakage; When combustible gas leaks, first close the valve and ventilate it in time. It is forbidden to open fire and start the power switch.

Five, floor kitchen should not use bottled liquefied petroleum gas. Gas and natural gas pipelines shall be led out from the outdoor separately, and shall not pass through guest rooms or other public areas.

6. Electrical and mechanical equipment used in the kitchen, such as meat grinder and vegetable cutter. , shall not be overloaded, and prevent electrical equipment and lines from being affected with damp. Seven, when frying food, the oil in the pot should not exceed 2/3 to prevent the edible oil from overflowing and burning with an open flame.

Eight, after the work, the operator should close all the valves in the kitchen in time, and cut off the air source, fire source and power supply before leaving. Nine, the kitchen range hood is scrubbed once a day, and the flue is cleaned once every six months.

Ten, in addition to the commonly used fire fighting equipment, the kitchen should be equipped with asbestos blanket, in order to put out the fire in the oil pan.